15 Minute Meal Kit

One-Pot Chicken Thigh and Mexican-Style Street Corn Risotto with Green Onions and Queso Fresco

ready in 15 minutes

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 14 oz. Diced Chicken Thighs
  • 8 oz. Cooked Arborio Rice
  • 1 Lime
  • Info
    ½ oz. Crispy Jalapeños
  • 2 tsp. Chicken Broth Concentrate
  • 2 Green Onion
  • 2 tsp. Taco Seasoning
  • Info
    ½ oz. Queso Fresco Crumbles
  • Info
    2 oz. Light Cream Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    617
  • Carbohydrates
    51g
  • Fat
    21g
  • Protein
    47g
  • Sodium
    1619mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    PREWRITTEN Halve lime. Cut one half into wedges and juice the other half. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken thighs dry and season with ¼ tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.

    pic: lime wedges, lime juice, green onions separated

  2. 2

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken thighs, white portions of green onions, and corn to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. [CAN WE CHANGE THIS TO 5-7?]

    pic: chix in pan with green onions and corn

  3. 3

    Make the Risotto

    Stir rice, 1 cup water, seasoning blend, and chicken base into hot pan until combined. Bring to a simmer. Once simmering, cook until liquid has reduced by half, 4-6 minutes. Remove from burner. Stir in garlic salt, cream cheese, 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper until combined and creamy. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

    pic: risotto in pan

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping risotto with green portions of green onions, queso fresco, and crispy jalapeños (to taste). Squeeze lime wedges over dish to taste. Bon appétit!

    PLATED OK HERE

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